Jul 13 2026
Restaurants›Social Cantina›Verduras Recipe

Verduras Recipe

Inspired by Social Cantina
Time1h
Serves4

crispy fried portobello mushrooms, white rice, grilled peppers and onions, guacamole, red cabbage, black beans, ancho honey crema, green onions

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Ingredients

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Crispy Fried Portobello Mushrooms

White Rice

Grilled Peppers and Onions

Guacamole

Red Cabbage

Black Beans

Ancho Honey Crema

Garnish

Method

Crispy Fried Portobello Mushrooms

  1. 1

    Prepare the Breading

    In a bowl, mix together the flour, cornstarch, salt, black pepper, and garlic powder.

  2. 2

    Prepare the Mushrooms

    Clean the portobello mushrooms and cut off the stems. Dip each mushroom cap into the water, then dredge in the flour mixture until fully coated.

  3. 3

    Fry the Mushrooms

    In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded mushrooms and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

White Rice

  1. 4

    Rinse the Rice

    Rinse the white rice under cold water until the water runs clear.

  2. 5

    Cook the Rice

    In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Cook for 18-20 minutes or until all water is absorbed.

Grilled Peppers and Onions

  1. 6

    Prepare the Vegetables

    Slice the bell peppers and onion into strips.

  2. 7

    Grill the Vegetables

    In a skillet, heat olive oil over medium heat. Add the sliced peppers and onions, season with salt and pepper, and sauté until they are tender and slightly charred, about 8-10 minutes.

Guacamole

  1. 8

    Mash the Avocados

    In a bowl, cut the avocados in half, remove the pits, and scoop the flesh into the bowl. Mash with a fork.

  2. 9

    Mix the Ingredients

    Add lime juice, salt, cilantro, and diced tomato to the mashed avocado. Mix until combined.

Red Cabbage

  1. 10

    Prepare the Cabbage

    In a bowl, combine the shredded red cabbage with lime juice and salt. Toss to coat.

Black Beans

  1. 11

    Heat the Beans

    In a saucepan over medium heat, combine the canned black beans (drained and rinsed), cumin, and salt. Heat until warmed through, about 5 minutes.

Ancho Honey Crema

  1. 12

    Mix the Crema

    In a bowl, whisk together sour cream, honey, and ancho chili powder until smooth.

Assembly

  1. 13

    Plate the Dish

    On a plate, layer the white rice, topped with the crispy fried portobello mushrooms, grilled peppers and onions, guacamole, red cabbage, black beans, and a drizzle of ancho honey crema. Garnish with sliced green onions.

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